u/scientific_coffeener — reddlx

▲ 13 r/LaMarzocco+2 crossposts

Built an app that uses extraction science to suggest my grind before I pull, here's my morning workflow [Lelit Bianca, Eureka Mignon]

Been pulling shots on a Lelit Bianca + Eureka Mignon Single Dose for a while and spent the last several months building a tool to replace the guesswork of dialling in.

It’s called Vurr. Instead of AI it uses extraction physics, roast level, humidity, bean freshness, robusta content, extraction time history, taste feedback and more — to give you a grind number before you pull.
The workflow in the video:

Journal — yesterday’s session, what was learned, where to start today

Suggest — photograph the bean bag, Apple Vision reads the label, fill in any fields it couldn’t detect, engine runs and outputs a grind number with a confidence tier

Analytics — sweet spot range, session trends, what’s actually working across your pulls

It launches on the App Store soon. 14 day free trial.

Happy to answer questions about the extraction science behind it, that’s the part I find most interesting to talk about.

u/scientific_coffeener — 6 days ago

▲ 49 r/espresso

Lelit Bianca + Eureka Mignon Single Dose — and how are you cleaning yours? [Lelit Bianca, Eureka Mignon]

Been on this setup for a while. Stepless dial on the Mignon paired with the Bianca’s flow profiling is hard to beat for dialling in, every 0.1 unit actually means something.

One thing I’m still not settled on is the cleaning routine.

Some people swear by pulling the burrs every few months for a full clean. Others say Grindz is enough and you’re risking misalignment every time you disassemble. The Single Dose version has almost no retention so I wonder if it needs less cleaning than a hopper version anyway.

What’s your routine? Full disassembly or Grindz only or am missing another cleaning? And how often?

u/scientific_coffeener — 7 days ago

▲ 6 r/CoffeePorn+1 crossposts

Running a 12g basket on the Bianca - tighter puck, cleaner flow [Lelit Bianca, Eureka Mignon]

Switched to a 12g basket lately and haven’t looked back. 11.7g in, 23g out, 27 seconds. Flow was brown and even throughout.

The tighter puck pressure with a smaller basket changes the whole dynamic. Extraction feels more controlled and the crema holds longer.

Anyone else running undersized baskets intentionally? Curious whether it’s the dose ratio or the basket depth making the difference.

u/scientific_coffeener — 8 days ago

▲ 2 r/Coffee

Tracked every variable dialling in a new dark Robusta blend — does Robusta content affect extraction speed more than roast level?

Been keeping detailed shot logs lately and pulled some interesting data dialling in Espresso Furioso from Hannoversche Kaffeemanufaktur this week. Dark roast, Arabica/Robusta blend, drum roasted Italian style. Roaster recommends 25–30s for ~40ml.

Here’s what the session looked like on my Lelit Bianca + Eureka Mignon Single Dose (0–7 dial):

Shot 1 — Grind 4.2 · 11.7g in · 23g out · 20s - way too fast

Shot 2 — Grind 3.8 · 11.7g in · 24g out · 21s - still running fast

Shot 3 — Grind 3.3 · 11.7g in · 23g out · 24s - getting closer

My reference bean (Pablo Bio, medium roast, washed) sits comfortably at 4.0 on the same setup. Moving 0.9 units finer for a dark roast blend felt like a lot.

My working theory is the Robusta content is the bigger driver here rather than roast level alone, Robusta solubles extract faster, which would push the whole curve finer regardless of roast. But I’ve also seen dark roasts behave unpredictably depending on how fresh the bag is.

Questions for the community:

Do you find Robusta blends consistently need a finer grind than pure Arabica at equivalent roast levels?
Does your reference setting shift more for roast level or bean species when switching beans?
Anyone familiar with Hannoversche Kaffeemanufaktur — how do their blends typically behave on a home setup?

PID at 91°C throughout. Cappuccino preparation, 11.7g in 23g out target.

reddit.com

u/scientific_coffeener — 9 days ago